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The Chef2Chef Holiday Recipe Guide Is "Live"
Our 5th annual Holiday Recipe Guide is now online all over the site. This year it has more recipes than ever before. We have 17 categories of recipes starting with Thanksgiving and all the trimmings, then we move on to the holiday recipes. We've got cooking and safety tips, all kinds of cookie and dessert recipes. It's the one stop place to find all the recipes you'll need for the upcoming season. And please help support the sponsors who make the Guide possible. Click Here for The Chef2Chef Holiday Recipe Guide and Bookmark it now!
 Recent News on the Chef2Chef News Desk! Culinary Workshop in Italy Adds Professional Tier
Jackets and Toques
Food Network Seeks Next Network Star
U.S. And JapanTo Resume Beef Trade
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Women Chefs & Restaurateurs to Honor...
King & Prince Launches new website
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Wild American Shrimp Launches Marketing
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 To Bring Out The Flavor
of Mexican Shrimp, you need little more than simple ingredients like lemon and lime, or olive oil and garlic. Mexican Shrimp have no business in a complicated dish. They’re more of the bare-it-all type, as it would seem chefs are too. These days, it’s about pairing it down to simple, elegant creations. Hence, the new naked cuisine.
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Recipe Club: Sharon Sanders, CCP: Cooking Up An Italian Life!
Date: November 8, 2004 - November 12, 2004
Guest Host: Sharon Sanders
Theme: Cooking Up an Italian Life - Monday: Mostaccioli in Fiery Tomato Sauce; Sweet and Sharp Carrots; Panna Cotta with Caramel Sauce
- Tuesday: Beans, Greens, and Sausage Soup; Warm Broccoli Salad; Peaches Baked in Pastry Cream
- Wednesday: Porcini-Stuffed Baby Bello Mushrooms; Orange-Glazed Roasted Salmon and Fennel; Watermelon Wine Granita
- Thursday: Cannellini Bean Salad Antipasto; Gorgonzola Chicken Thighs; Braised Red Cabbage
- Friday: Roast Pork with Rosemary and Garlic; Stir-Sautéed Spinach; Frozen Chocolate Torte with Cappuccino Cream
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 Classic Crisco Pie Crust, Holiday Pies and More!
For a crust that will satisfy even the most picky pie aficionado, follow this recipe for our Classic CRISCO Pie Crust.
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Cranberry Orange Sauced Sweet Potatoes
6 servings
Ingredients: 6 medium sweet potatoes or yams
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick or CRISCO Oil
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/4 cup fresh orange juice
1/4 cup water
1-1/4 cups fresh cranberries, rinsed
1/2 teaspoon cornstarch mixed with 2 tablespoons cold water
Preparation:
Preheat oven to 400ºF.
Wash sweet potatoes and pat dry. Prick with a fork, place in a shallow baking dish and bake at 400ºF for 40 to 50 minutes or until soft.
During the last 10 minutes of baking, prepare sauce. Melt Crisco in a medium saucepan (or place oil in saucepan). Add brown sugar, salt, orange juice and water, stirring over low heat until sugar dissolves. Add cranberries; bring to a boil. Reduce heat and simmer covered for 5 minutes or until cranberries start to pop.
Stir cornstarch mixture into cranberries; cook, stirring constantly, until sauce comes to a boil. Reduce heat and cook for 1 to 2 minutes or until mixture is slightly thickened.
Make a lengthwise cut in the center of each potato; press open from bottom. Place sweet potatoes on a serving platter. Top each with cranberry sauce.
Recipe from Crisco.com
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